Almond and Flax Crackers with Smoked Almond Spread
Makes 12 servings
Almond Butter and Mango Sushi Rolls
Makes 4 to 6 servings These sushi rolls are a fun alternative to lunchbox sandwiches, and they can be filled with virtually anything, from sliced turkey to peanut butter and jelly! Experiment with different nut butter, fruits, and veggies, like steamed asparagus, green beans, or broccoli stems. Ingredients 1 cup […]
Arancini di Riso
Makes 12 servings Arancini, or plini, are made from leftover rice made the previous day, which is why we mention in the instructions that you should cook the rice a little longer than usual. That means the rice will be sticky enough to stay together and hold the filling once […]
Baba Ganoush
Makes 1 quart The puréed eggplant gives a silky smooth texture to this baba ghanoush. Enjoy it as a dip for vegetables or serve with pita bread. Its versatility makes it a natural candidate to put out on a meze table alongside other dips and spreads. Ingredients 2 large eggplants […]
Baby Artichokes Marinated in Olive Oil
Makes 6 servings You may simmer the artichokes in different blends of vinegar and wine. Use more vinegar if you like a very sharp taste. Dilute the mixture with some water for a less intense bite. To serve these artichokes as part of an antipasti, lift the artichokes from the […]
Baccalà Mantecato (Whipped Salt Cod)
Makes 6 appetizer servings Choose thick pieces when buying salted cod, as thinner pieces tend to be very salty and removing the salt from them might be a challenge. Grilled bread or polenta is the perfect accompaniment to this dish. This dish is really not complete until you pair it […]
Bacon-Wrapped Shrimp Skewers with Sweet and Spicy Barbecue Sauce
Makes 30 pieces Ingredients 1 lb fresh trimmed pineapple 30 medium shrimp, peeled and deveined 1 teaspoon salt 1/4 teaspoon ground black pepper 15 bacon slices, partially cooked and cut in half 1 tablespoons olive oil 1 cup diced onions 1/2 cup diced celery 1 garlic clove, chopped 1/2 cup […]
Baked Root Vegetable Chips
Makes 1 gallon bag Ingredients 3 parsnips 1 yam 1 purple sweet (okinawa), or 2 Peruvian potatoes Directions Preheat the oven to 325°F. On a mandolin, slice the root vegetables 1/16 of an inch, about the thickness of a cardboard cereal box. Lightly spray a piece of parchment paper with […]
Baked Sardines
Makes 4 to 6 servings Baked sardines is a typical preparation in many regions in Italy, and the flavors included in this recipe are typical for the southern cuisine. Enjoy with a glass of wine, if you like. Medium bodied whites or light- to medium-bodied sparklers will pair beautifully. Ingredients […]
Baked Sweet Potato Chips
Makes 4 servings Though there is no replicating the crisp perfection of a fried potato chip, baked sweet potatoes offer indulgence that we can feel good about. These are best right out of the oven and are great on their own or served with a dip or layered as nachos. […]
Balsamic Vinegar of Modena PGI and Honey Glazed Chicken Kofta Kebabs
Makes 5 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Balsamic Vinegar of Modena PGI Cheese Fondue
Makes 4–6 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
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